Easter Egg Cakes Made Right In The Shells!

I'm always looking for recipes that are out of the box so to speak.  So when I read the post from the Cupcake Project and Delicious Days on how they made Cake Eggs right in the shells of a real egg I thought this was something I needed to attempt. 

It was really quite simple, just a little time consuming, but the results were well worth it, fun and a fantastic surprise for the Easter table!

Before starting this baking project I had every intention of stuffing the cakes once done with lemon curd.  However, I realized once they were cooked there was no way I wanted to tackle that.  The cake eggs were so light and fluffy that I stood the chance of ruining them.  So instead I figured I could plate them with drizzles of lemon curd all around the egg cakes by using a squirt bottle or place each individual cake in a ceramic egg holder.

I decided I'd use Stef's recipe from the Cupcake Project for my first run, but instead of using the sour cream I used plain yogurt. They turned out delicious!  Let me walk you through the steps of how these were done.  I'm sure you'll probably have all or most of the ingredients already in your pantry.

Easter Egg Cakes
makes 10 large egg cakes

Ingredients:

• 10 large eggs - however, you'll only be using one egg for the cake batter.  (Save the rest and make a great Fritatta for brunch).
• 1/2 cup all-purpose unbleached flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• large pinch of kosher salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon Pure Lemon Extract
• 1/4 cup plain yogurt

Prepping the eggs:

Using a pin or tip of a corkscrew, carefully poke a small hole in the base (larger end) of the egg.

Then carefully peel away about a 1/2 inch to 3/4 inch circle of the shell and thin film below the shell.  Turn the egg over a bowl and remove the entire egg from the shell.  To remove the remaining egg I used a round popsicle stick to carefully help scoop out the contents.  Do this same thing with the rest of the eggs. 

At this point rinse the insides of the eggs carefully with a slow steady stream of water over the sink.   Then place the rinsed eggs into a bowl of salt water.  I used about 1/4 cup of Kosher salt and then enough water to cover the eggs.  Be careful when submerging the eggs into the water so the shells don't break.  Leave them to soak for 30 minutes.

Rinse the eggs and lay on a paper towel to drain with the holes setting directly on the towel to dry out.

Directions for making the cake batter:

• In a small bowl mix the flour, baking powder, baking soda, and salt.  Set aside.
• In a large bowl, mix one egg and the sugar until blended and smooth.
• Add the butter and lemon extract and mix until thoroughly combined.
• Add the plain yogurt and blend until smooth.

Using some non-stick spray carefully place the nozzle into the hole of each egg and spray.  Carefully swirl the egg around so that the non-stick contents cover the insides of the egg.

Set a popover pan (which I used) or cupcake pan (which would need a base of aluminum foil set into each cup to help the eggs stand upright) in front of you on the counter. 

Place the cake batter into a pastry bag fitted with a large round tip or you can use a plastic baggie.  Make sure that the tip will fit into the hole of the egg.  Gently fill each egg approximately 3/4 full.  If you don't fill enough your cake won't look like an egg.  I filled all of mine 3/4 -7/8 full. Remember the batter will expand.  If some of the batter spills out of the egg, don't worry you can easily clean it up and nibble on the scraps.  You can then clean the egg with a damp paper towel.

Bake the eggs in the pan at 350F for about 23-25 minutes. 

Let cool completely before peeling the eggs.  However, if you prefer you can also serve them directly in the shell and let your guests peel their own.

These are great served with lemon curd. As I mentioned, I had fully intended to stuff these with the lemon curd but they came out so light and fluffy that I was afraid I would ruin the cake eggs so didn't bother.

These are fun to make and I am sure your kids will enjoy it as well.  Just make sure they handle the eggs very carefully so they don't break them. 

Have fun making these and have a very Happy Easter!

Passover & Easter Dish

Passover begins this coming Monday evening, March 29th. Many of you may remember that I appeared on Great Day St. Louis last year at this time. I demonstrated how to make both an Easter and Passover recipe. If you missed it I've attached the link to the video clip plus the recipe for my Salmon Roulade below, which can be made for both holidays.

I mean who says you have to have the traditional brisket for Passover or the traditional lamb for Easter? Why not have something light, healthy and refreshing this year?

Try my Salmon Roulade. I think it's wonderful!

Next week I'll post my Easter Bunny Cupcake recipe and video. To view the Salmon Roulade video click on the arrow below.



Salmon Roulade with Cilantro Pesto On a Bed of Gazpacho Salsa
Serves 4 (recipe can be doubled/tripled easily)

1 ½ lb. salmon fillet, skinned and butterflied

Gazpacho Salsa

• 1 small yellow pepper, cored, seeded and cut into 1/8 inch pieces (about ½ cup)
• ½ small cucumber, seeded, and cut into 1/8 inch pieces (about ½ cup)
• 2 Roma tomatoes, cored, seeded and cut into 1/8 inch pieces (about ½ cup)
• 1 small celery rib, cut into 1/8 inch pieces (about ½ cup)
• ½ small red onion, minced (about ¼ cup)
• ½ small jalapeño chile, stemmed, seeded, and minced
• 1 tablespoon minced fresh cilantro leaves
• ¾ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar

Combine all ingredients together and refrigerate until ready to use. The salsa will keep for approx. 4 days.

Cilantro Pesto

• 1 cup chopped cilantro (packed)
• 2 tablespoons fresh lime juice
• ¼ cup extra-virgin olive oil
• ¼ cup pine nuts
• ¼ cup freshly grated parmesan cheese
• 1 clove garlic

Combine ingredients in food processor and set aside until ready to spread on the butterflied salmon.

Make the Gazpacho Salsa, cover and set aside in the refrigerator until ready to use.

Make the filling for the salmon roulade by following directions for the Cilantro Pesto.

Place the salmon on a cutting board and carefully butterfly it. Starting at one of the long sides, make a horizontal cut with a sharp knife, and continue to cut within an inch of the opposite side--keep top and bottom layers as even in thickness as you can, being sure not to cut completely through the flesh at the end.

Open the salmon like a book and cover the surface with a piece of plastic wrap. Pound evenly but firmly with a mallet, all over the surface to a thickness of about ¼ inch.

Remove plastic wrap. Place a piece of parchment on the counter and lay the pounded salmon on it (short edge) closest to you and the top edge of the parchment paper. With a spatula spread the pesto over that side of the salmon facing you leaving about a ½ inch border along both ends.

To start the roulade, fold over the edge closest to you making a roll and continue rolling from that side until rolled up like a cigar. It’s like making a jelly roll cake or sushi. (You can use the parchment paper as an aid in rolling up the fish, just as you would a bamboo mat to make sushi. Be careful not to roll any of it in with the fish.) Your roll should be in the mid-range of tightness. It cannot be too tight, as it will expand as it cooks, and it cannot be too loose, or it will fall apart.

To finish, take completed roll and remove from parchment paper and place on top of a piece of heavy duty foil. The foil must be wider and longer than the salmon roulade. With the shiny side of the foil in, roll the roulade tightly in the foil. Twist ends to secure. Chill for at least 1 hour or up to 24 hours to firm the roll.

When you are ready to serve, preheat the oven to 500 degrees. With a sharp knife cut the ends off the roulade where it’s been twisted with the foil. Then with a sharp knife cut the roulade through the foil in ½ and then ½ again giving you 4 equal pieces. Each section will be approximately 2 inches thick. Do not remove the foil.

With foil left on place individual roulades on a foil lined baking sheet in the oven standing upright with pieces close to each other as they were in the entire roll. This can be cooked in one large piece however it would have to be chilled prior to cutting otherwise it will tear apart.

Bake for approximately 10-15 minutes depending on if your oven in convection (10 minutes) or conventional (15 minutes).

To Serve: Place a large ladle of the Gazpacho Salsa on the center of a plate and set the Salmon Roulade on top. Remove the foil wrapping from around the roulade and serve.

Easter Ham Leftovers

Now that Easter has come and gone I'm sure many of you have lots of leftover ham from dinner. Here's a fabulous sandwich that I know you will love. You can serve this on mini party rye bread or have yourself a nice big sandwich.

French-Toasted Ham and Cheese

1 8oz pkg party sliced rye bread or large rye

1 8oz pkg swiss cheese, sliced

leftover sliced ham

Mix next 2 ingredients together:

2 tablespoons of orange marmalade

1/2 teaspoon dry mustard

2 tablespoons butter or margarine

Mix next 2 ingredients together in a bowl:

1/2 cup milk

1 egg beaten

Cut the ham to fit on the slice of rye bread (large or party size); cut cheese and put on top of ham. Put a dot of marmalade mixture on top of the cheese ( a bit more if using a large piece of rye) and then put on the other slice of bread.

Heat oven to 450 deegrees. Melt the 2 tablespoons of butter or margarine on a cookie sheet in the oven.

Dip each sandwich in the egg mixture to cover.

Place sandwich on cookie sheet and grill in oven at 450 degrees for about 10 minutes on each side or until golden brown. Serve hot!

This is so scrumptious I just know it will become a favorite of yours. Plus you'll get through that leftover ham in no time at all.

Easter Treats

On Thursday, April 9th, 2009, Great Day St Louis aired the second segment of my Easter & Passover recipes. This time I created a bunny cupcake that I am sure the kids will love.

I hope that you enjoy the video segment.

http://www.kmov.com/greatday/video/?nvid=350461&shu=1

Wishing all of you a very Happy Easter & Passover!

Great Day St Louis

Yesterday I had the priveledge of having the folks from Great Day St Louis come out to my home to film me cooking a recipe for Easter and Passover. I had a lot of fun.

I prepared two dishes that will be featured on Great Day St Louis this coming Tuesday, April 7th and Thursday, April 9th at 10am on KMOV Channel 4.

I created both an entree and dessert for the holidays. I don't want to give away the full details of the dishes, so you'll just have to watch. If you miss it though I'll make sure I post the video online with the recipes.

Don't forget to tune in this Tuesday and Thursday at 10am on KMOV channel 4.

If you'd like to schedule a culinary class in your home please contact me at:

314.799.1633

vkb2@hotmail.com